Instructions

Slice the banana peppers into ¼ inch rings and discard the stems. If you’d like, you can core out the banana peppers first. I usually do not. Set them aside for now.

Add the vinegar, water, salt, garlic, honey, oregano, basil and peppercorns to a large pan.

Bring the mixture to a quick boil, then add the sliced banana peppers.

Remove from heat and stir.

Pour the pickled banana peppers, brine and all, into 1-pint jars or a larger quart jar and screw on the cap.

Refrigerate for 24 hours before using to develop the flavors, though they can be eaten right away.

Video

Notes

Makes 4 cups.Pickled banana peppers will keep at least a month or longer in the refrigerator. If you’d like to preserve them for longer, discard the garlic and process the jar through a water bath for 15 minutes (20 minutes above 6,000 feet elevation).